6 c. vegetable stock
1 medium-size celery root bulb, about 1 pound, peeled and sliced
2 pounds large red or Yellow Finn potatoes, peeled and thinly sliced (7 c.)
1 t. salt
white pepper
1 bay leaf
4 garlic cloves, finely chopped
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1 T. light olive oil
1 T. unsalted butter
2 medium-size leeks, cut in half lengthwixe, thinly sliced, and washed (3 c.)
1/2 t. salt
1/4 c. dry white wine
2 T. cream
Notes about ingredients:
celery root: substitute about 2 c. thinly sliced celery
potatoes: russets are OK, skins are fine
white wine: omit, if you prefer
Put 4 c. stock, potatoes, celery root (or celery), 1 t. salt, pinches of white pepper, bay leaf, and garlic in pot and simmer for 30 minutes, until vegetables are very soft. Remove bay leaf and pass vegetables through a food mill or mash with a potato masher. Do not blend in blender or it becomes sticky. Return to pot, cover, and keep warm on low heat.
While potatoes and celery root are cooking, heat olive oil and butter in frying pan. Add the leeks, 1/2 t. salt, and a few pinches of peper. Saute over medium heat until the leeks begin to soften, about 3-4 minutes. Cover pan and lightly steam for about 10 minutes. Add the wine and simmer uncovered until the pan is almost dry.
Add the leeks to the potato mixture, along with 1-2 c. stock to reach the desired consistency. Cover and cook over low heat 20-30 minutes. Season with salt and pepper to taste. Add the cream just before serving.
Yield: 8-9 c.
From: Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant, by Annie Somerville (Bantam Books, 1993)